Blueberry Crisp

I found a huge container of blueberries at Costco, so I knew I wanted to bake something tasty with them.  I found this recipe for blueberry crisp and it was perfect -- super easy to prepare and bursting with juicy blueberries.  The topping is sort of like crumbled oatmeal cookies sprinkled all over the blueberries - yum! I made this for our 4th of July barbecue, and it would be great for any gathering. Leftovers make an excellent breakfast.

Blueberry Crisp (adapted from Martha Stewart)

For the Filling:

6 cups (3 pints) blueberries

1/2 cup sugar

1 T plus 1 tsp cornstarch

1 tsp lemon juice

1/4 tsp kosher salt

For the Topping:

3/4 cup all-purpose flour

1/2 cup rolled oats 

1/2 tsp baking powder

1/2 tsp kosher salt

6 T unsalted butter, softened

1/3 cup sugar

1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.